Sunday, April 22, 2012
Simply Pasta #SundaySupper
I am lucky enough to be a part of the only live radio cooking show, Chef and the Fatman. At this weeks taping, Chef Erik created a fun jalapeño popper, it was stuffed with cream cheese, dates and manchego cheese, then wrapped in bacon and cooked on a Big Green Egg. They were absolutely fantastic, but, the jalapeños he got were really hot, hotter than I've tasted in some time. Has anyone else noticed that jalapeños lately have gotten very mild? Well these suckers were not!
I so enjoyed the flavor profile, sweet, salty, creamy, crunchy I started thinking about how else I could combine those flavors. As I had just picked up some fresh linguine, I decided to see how it tasted as a pasta dish. It was a winner! I had everything on hand, mostly because Chef Erik sent me home with the leftover dates and manchego, so it was a breeze to throw together. I also added some fresh arugula that I had picked up at the farmers market, just to give it a little nutritional value. I hope you like it as much as I did!
1 1/4 lbs fresh pasta (I used linguine, but use whatever you have on hand)
1 8oz block of cream cheese
1 c shredded manchego cheese
1 c roughly chopped pitted dried dates
1- 2 c chicken stock
4 c packed fresh washed arugula
6 strips cooked bacon, crumbled
Boil pasta in salted water until al dente, then drain. In same pan, combine cheeses and dates and stir until melted. Toss in cooked pasta and slowly add chicken stock until you reach the sauce consistency you desire. Add arugula, combine and let wilt slightly. Garnish each plate with crumbled bacon, just before serving.